I first had hummus when I was about seventeen and went to London to visit a friend and her Jewish then boyfriend, later husband, and they took me to a café where I had what I now know to be hummus. It was so delicious! Like nothing I’d tasted before, and so garlicky that when I got home my mum could smell it every morning when she kissed me for nearly a week! (Maybe that is a little exaggeration!!)

Since then I have eaten a lot, a lot, a lot of hummus, and made it too, although I have never actually managed to make it as nice as the shop bought stuff… which is the other way round from usual. I’ve followed so many different recipes and tried so many different ways of making what should be so easy, chickpeas, tahini, olive oil, lemon and garlic…. It’s always edible, but never as good…

My son sent me a list of different types of hummus, flavoured with all sorts of things… I’m sure the possibilities are endless, but there are some of the suggestions:
Hummus made with chickpeas –

  • + feta cheese, spinach, lemon juice and cinnamon
  • + tahini, pesto, lemon juice and parmesan
  • + basil, parsley, tarragon and olive oil
  • + avocado, jalapeño, coriander and lime juice
  • + tahini, harissa, lemon juice and lemon zest
  • + olives, roasted red pepper, parsley, and lemon juice
  • + Greek yoghurt, dried parsley and dill (yes I would have used fresh, but it says dried) and garlic salt (I would have used garlic and salt)
  • + peanut butter, olive oil, lemon juice and garlic

Then there are the other hummus-type dips with a different base ingredient:

  • black beans + chipotle, lime juice, coriander and cumin
  • beetroot (really??? I must try it!)) + tahini, olive oil, lemon juice and garlic
  • cannellini beans + sun-dried tomatoes, olive oil, lemon juice and dried oregano (dried? Wy not fresh?)
  • endamame beans + tahini, lemon juice, olive oil and garlic

I think as a challenge to myself I should try all of them, following the stated recipe even if it does mean using dried herbs or garlic salt!


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